People who camp with me always remark on one thing; we eat very well. Camping is my time to really go all out for feeding the masses. From grilling wild game over an open fire, to baking in a Dutch oven, I really enjoy preparing meals that really only can be cooked in the outdoors.

All of a sudden it feels like, Fall is here! I am bundled up and craving soup and caramel apples. Guess I need to pack on my winter “layer”. Mexican food has been on the top of my list lately and this soup fits the bill. It is simple and filling.

There is a belief that you can’t cook tomatoes in cast iron. While I wouldn’t recommend it for the maiden voyage of your dutch oven, coo

I got a GREAT deal on peaches a few weeks ago. I canned peaches a few years ago and we never ate them, so I decided to try something different. I dried them! They were great and sadly, they are all gone. Every. One. After I had cut up all the peaches I wanted to use, I still had about a dozen left over that needed to be used quickly.

Here at Camp Chef, we decided to put our new 13” Square Dutch Oven (DO13S) and the Pro 30 Single Burner Stove (SB30D) to the test. We decided to make Navajo Tacos, which are perfect for tailgating. If you aren’t familiar with this food, which I wasn’t, it’s amazing! For a sweeter treat, we decided to make scones, for those who didn’t want the tacos. We’